A little bit of history of Aceto Balsamico Tradizionale
The Este Family ruled for centuries over the area within the cities of Modena and Reggio Emilia known as “typical” for the aceto balsamico tradizionale. This was, and continues to be the perfect location to produce it, having the right climate and the suitable conditions to obtain this precious elixir.
Wealthy, aristocratic families in Modena had been making small quantities of the rare condiment for nearly a thousand years, but never for commercial use. Instead it was considered a special treat, an heirloom to be passed down, a treasured keepsake often included as part of the daughters’ dowry.
The Este family began the artesian method of the production that as been maintained unvaried for several centuries.
Thanks to the family, the aceto balsamico tradizionale was soon well known among the European Courts. At that time it was used as dressing for the finest dishes and as a digestive.
The vinegar was originally described as Aceto di Modena until 1774, when the first written document we have about the vinegar Balsamico is described as having curative and healing properties. During the “Big Pest”, a disease that spread through Europe in 1690, aceto balsamico tradizionale was prescribed by doctors for instance as a good method of purification by using few drops on the embers in the fireplace.
It didn’t take long for the aceto balsamico tradizionale to become relevant and to be considered one of the most precious “treasures” of the duchy. More energies and resources were dedicated to its production. The barrels were originally allocated in the cellars of the palace, but the production began to encompass the entire wing of the castle.
